- 1-2 bunches greens, like kale, collards, swiss chard, mustard, turnip or beet
Almond Ginger Sauce:
- ¼ c almond butter
- 2 tsp maple syrup
- 2 tbsp tamari
- 1 tbsp brown rice vinegar
- 1 tsp grated gingerroot
- 1-2 tsp hot pepper oil
- 1/3 c water
- Noodles or rice
Bring a large pot of water to a boil.
Wash greens. Separate the leaves from the stems. Dice the stems. Add to the boiling water. Cut the leaves into 2" pieces. Add the leaves to the boiling water. Cook until tender, 1-10 minutes depending on the type and age of the greens and your liking. Drain in a colander.
Greens will keep in the fridge for 1 week. Or pack in ziplock bags and freeze for several months.
For ginger sauce:
Combine almond ginger sauce ingredients in a small pan. Heat and stir until thick, hot and and smooth. Place greens over rice or noodles. Top with sauce.